Grandma’s Caramel Apple Mulled Wine Cider
“You always see mulled wines using red wine,” Ryan says. “I wanted to use white, and make it like a caramel apple sucker.” This one is a crowd pleaser. Lighter than egg nog with the same kind of dairy sweetness thanks to the butterscotch and the oak of the chardonnay.
1 bottle oaky California chardonnay
350 milliliters apple cider
2 tablespoons butterscotch caramel
2 teaspoons whole cloves
1 teaspoon anise seed (or 2 pods star anise)
1/2 teaspoon whole allspice
Dolin Dry Vermouth (optional)
Bring all ingredients to a boil and then dial back to a simmer for 5 minutes, whisking until butterscotch is dissolved. Strain mixture through a fine mesh sieve to remove spices, let cool to desired temperature, and ladle into mugs. Garnish each mug with a sliver of apple and either a pod of star anise or a dusting of grated anise (or ground cloves). Optional: add 1/2 ounce of Dolin Dry Vermouth to each mug for a mellow, herbal kick.